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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pralines and Cream toffee dessert Recipe

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This recipe for Pralines and Cream toffee dessert is from Mannon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust: 1/4 cup melted butter
1 pkg (11.3 oz) crushed Pecan Sandies cookies

Cream cheese filling: 1/4 c. Powdered sugar
8 oz cream cheese, softened
8 oz cool whip

Pudding: 3-1/2 c. milk
2 small boxes instant Butterscotch pudding

Topping: 12 oz cool whip (Buy a 24 oz one to divide)
1/4

Sugared pecans: 1/2 c. sugar
1 c. chopped pecans
3/4 c. Heath bar toffee chips


Directions:
Directions:
1. Preheat oven to 350.
2. Melt cookie crumbs & butter, place in 9x13 sprayed dish. Press down. 3. Bake 12 minutes. Cool.
4. In medium bowl, mix together ingredients for cream cheese filling.
5. In medium bowl, mix pudding items. refrigerate to set.
6. Cook pecans and sugar over med heat. Cool on wax paper.

7. Spread cream cheese mixture over cooled crust
8. Gently spoon and spread pudding next layer.
9. Top with 12 oz cool whip.
10. Sprinkle toffee chips &/or sugared pecans over cool whip
11. Drizzle caramel sauce over the nuts. Refrigerate 2 hours.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
20 minutes + 2 hours chilling

 

 

 

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